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Salsa Verde Chicken and Rice Recipe

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★★★★★

4.7 from 136 reviews

This Salsa Verde Chicken and Rice recipe is a comforting and flavorful one-pan meal that’s easy to prepare and perfect for weeknight dinners. Tender chicken breast is baked with zesty salsa verde, rice, beans, corn, and spices, then finished with creamy sour cream, fresh cilantro, and melted cheddar cheese on top. The dish is both hearty and vibrant, ideal for a satisfying family dinner with minimal cleanup.

Ingredients

Scale

Main Ingredients

  • 1 cup long grain white rice (rinsed well)
  • 1½–2 cups low sodium chicken broth
  • 16 oz jar salsa verde
  • 1½ cup corn (frozen or canned)
  • 1 can black beans, 15 oz (drained and rinsed)
  • Juice of one lime
  • 1½ lb chicken breast (cut into bite-sized pieces)

Seasonings & Toppings

  • 1 tsp garlic powder
  • ½–1 tsp salt
  • ½ tsp oregano
  • ½ tsp cumin
  • 1 tsp paprika
  • ½ tsp onion powder
  • ½ cup chopped cilantro (plus more for topping)
  • ⅓–½ cup sour cream (room temperature)
  • 1½ cup shredded cheddar cheese (your favorite mix)

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the dish.
  2. Combine base ingredients: In a 9×13 inch baking pan, add the rinsed rice, chicken broth, salsa verde, black beans, corn, and lime juice. Stir everything together until evenly mixed.
  3. Add chicken and seasonings: Layer the cubed chicken over the rice mixture. Sprinkle the salt, pepper, garlic powder, cumin, onion powder, paprika, and oregano evenly over the chicken. Optionally whisk seasonings together before adding. Gently stir everything to combine without disturbing the layering too much.
  4. Cover and bake: Seal the baking pan tightly with foil to trap the steam. Bake in the oven for 50-60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
  5. Finish with sour cream and cheese: Remove the foil and stir in the sour cream and chopped cilantro to the mixture. Then, spread the shredded cheddar cheese evenly over the top. Place the pan under the broiler on high for 3-5 minutes until the cheese is melted, bubbly, and lightly browned.
  6. Rest and serve: Let the dish rest for about 10 minutes before serving. Top with additional cilantro, jalapeños, crushed tortilla chips, tomatoes, and extra sour cream to your liking.

Notes

  • Make sure to rinse the rice thoroughly to prevent it from becoming too sticky during baking.
  • If using frozen corn, thaw it before adding to the mixture for even cooking.
  • You can adjust the amount of salt to taste, considering the sodium content in the broth and salsa verde.
  • Use a meat thermometer to verify the chicken is fully cooked at 165°F for safety.
  • Broiling the cheese adds a delightful crispy, golden finish to the dish.
  • This dish can be customized with additional toppings such as avocado, diced tomatoes, or jalapeño slices for extra flavor.

Keywords: salsa verde chicken, chicken and rice, baked chicken recipe, Mexican chicken dish, easy family dinner, one pan meal

Find it online: https://foodbylina.com/salsa-verde-chicken-and-rice-recipe/